10 tricks you didn’t know you could do with your food.
By Blossom
The internet went from showing food recipe videos to alchemy in less than a decade. There’s going to be a quick video on how to make the philosopher’s stone from tomato sauce next week.
1: Fake. Based on an Internet myth about making diamonds in a pressure cooker with charcoal and peanut butter. The pressure cooker thing won’t work either. You need enormous heat and pressure to make diamonds.
2: Probably won’t work the way they show, but can work. If you very carefully hold a bottle of water still while dropping it below freezing, the ice crystals have nowhere to form. Agitating the water causes the ice to form all at once. Works with beer, too. Presumably works on most liquids.
3: Possibly works? Seems reasonable, carbonation dislodging dirt and all that.
4: Warm water removes wax from anything. Wax melts when warm.
5: It’s not “genetic memory”. If honey had genetic memory it would be of plants, and it doesn’t, because it has no genes. Probably this works for the same reason that honeycomb is that shape in the first place, something about the six sides being the most efficient way to put up walls between a bunch of cells. No gaps between walls, minimum wall material used for maximum amount of space. This is, however, a viable way to tell if honey is real or not.
6: Seems reasonable and tasty.
7: Yep, bananas do that.
8: Ew. I’d imagine the fats in the milk cling to everything but the water.
9: Tomato products are acidic. Sure, that’ll work, though maybe not that well.
10: I’m… really skeptical, but I looked it up. Evidently, if the china ISN’T broken into multiple pieces, a protein in milk can, when heated, form a plastic that bonds into and repairs hairline cracks.
BettSplendens Tumblr Evac 